Our chili hot dogs are causing a sensation both with the chef (who won't have to deal with individual buns) and with diners, who only have to cut the portion they want. Long live autonomy!
* INGREDIENTS :
° 450 g (1 lb) ground beef
° 30 ml (2 tbsp.) Vegetable oil
° 1 onion, chopped
° 1 garlic clove, chopped
° 30 mL (2 tbsp.) Chili seasoning
° 5 ml (1 teaspoon) ground cumin
° 1 can of 398 ml (14 oz) diced tomatoes
° 1 can (398 ml) (14 oz.) Kidney beans, rinsed and drained
° 250 ml (1 cup) chicken broth
° 150 g (1 cup) frozen corn kernels, thawed
Cheese sauce
° 300 g (3 cups) grated sharp orange cheddar cheese
° 15 ml (1 tbsp.) Cornstarch
° 5 mL (1 tsp.) Chili seasoning
° 1 can of 354 ml of evaporated milk
° 15 ml (1 tbsp.) Sambal oelek
Hot dogs
° 12 merguez sausages, cooked and hot
° 2 soft baguette breads
° 3 green onions, thinly sliced
* PREPERATION :
Chile
In a saucepan over medium-high heat, cook the meat in the oil, breaking it up with a wooden spoon. Add the onion and garlic. Continue cooking until the vegetables and meat are golden brown. Salt and pepper. Add remaining ingredients and simmer 20 minutes or until chili thickens. Keep warm until ready to serve.
Cheese sauce
In another saucepan, off the heat, combine the cheese with the cornstarch and chili seasoning. Add the evaporated milk and the sambal oelek. Bring to a boil over medium heat, stirring constantly with a whisk and scraping the bottom and sides of the pot, until the mixture thickens, about 10 minutes. Remove from fire.
Assembly
Cut the baguettes in half horizontally without completely detaching the two parts. Heat slightly.
Divide a quarter of the cheese sauce inside each baguette. Place the merguez sausages overlapping them. Divide the chili and then the rest of the cheese sauce between each baguette. Sprinkle with green onions. Close the breads then cut into sections.
Enjoy !
